Stuffed Tomatoes

Ingredients:

• 6 ripe tomatoes
• 1 cup bread crumbs
• ¼ cup green onions, diced
• ¼ cup fresh basil leaves, minced
• 2 Tblsp. fresh parsley, finely chopped
• 2 Tblsp. minced garlic
• ½ cup Parmesan cheese
• extra virgin olive oil
• salt & pepper, to taste

Directions:

Preheat oven to 400°.

Slice a small sliver from the top and bottom of each tomato so they will lay flat. Carefully remove the core leaving as much of the tomato in tact as possible. Cut each tomato in half through the middle. Carefully remove the seeds and place each tomato on its flat bottom in a baking dish. Season the tomatoes with salt and pepper.

In a bowl, combine the remaining ingredients except the olive oil. Fill each tomato with the bread crumb mixture. Drizzle the tops with olive oil and bake for 15 minutes.